JIM'S CASHEW CHICKEN

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 227.2

Total Fat: 10.7 g
Cholesterol: 5.1 mg
Sodium: 558.3 mg
Total Carbs: 28.3 g
Dietary Fiber: 3.3 g
Protein: 5.6 g

View full nutritional breakdown of JIM'S CASHEW CHICKEN calories by ingredient

Introduction

JIM'S CASHEW CHICKEN JIM'S CASHEW CHICKEN

Minutes to Prepare: 40

Minutes to Cook: 25

Number of Servings: 8

Ingredients

Chicken Breast, no skin, 1 unit (yield from 1 lb ready-to-cook (remove)

Celery, cooked, 2.5 cup, diced (remove)

Carrots, cooked, 7 carrot (remove)

Cashew Nuts, oil roasted (salt added), 3 oz (18 kernels) (remove)

Waterchestnuts (water chestnuts), 0.5 cup slices (remove)

*Snap peas, 2 cup (remove)

*Soy Sauce, 4 tbsp (remove)

Corn Starch, 100 grams (remove)(1 TBSP.)

Pepper, red or cayenne, 1 tbsp (remove)

*Extra Light Olive Oil, 3 tbsp (remove)

*Splenda Brown Sugar Blend, 2.5 tsp (remove)

Directions

DICE CHICKEN INTO 1/4" PIECES, BROWN WITH 1 TBSP. OLIVE OIL. ADD 1 TBSP. OF THE SOY SAUCE AS THE MEAT COOKS. WHEN THE JUICE HAS COOKED OFF ADD THE CASHEWS TO THE POT COOK FOR ABOUT A MINUTE THEN ADD REMAINDER OF VEGGIES AND REMAINDER OF OLIVE OIL.
COOK THE VEGGIES STIRRING FREQUENTLY FOR ABOUT 5 MINUTES (KEEP THE VEGGIES CRISP) FILL A
MEASURING CUP WITH 1 CUP OF WATER (COLD) ADD THE REMAINING 2 TBSP. SOY SAUCE, BROWN SUGAR, AND CORNSTARCH STIR TOGETHER AND ADD TO POT WHILE STILL HOT. THE JUICE WILL THICKEN QUICK AND GLAZE TO THE CHICKEN.
SERVES ABOUT 8 OVER A BED OF RICE
ENJOY & TWEAK AS YOU LIKE

Number of Servings: 8

Recipe submitted by SparkPeople user JWRIGHT13.